Gallery

Straight off the line

Dishes from the pass, pots on the stove, and the corner of Rock Hill we get to call home — no filters, just steam and seasoning.

The dishes

What lands on the table.

Pile of boiled crawfish dusted with Cajun seasoning — Crawfish, boiled hard and seasoned loud

A Louisiana crawfish boil spread with corn and potatoes on a wooden table — The full boil — corn, potatoes, and all

Bowl of gumbo with sausage and rice — A bowl of the good stuff

Cast iron pan of jambalaya with shrimp and sausage — Jambalaya, straight from the cast iron

Fried shrimp po'boy sandwich dressed with lettuce and tomato — Dressed all the way, like it should be

In the kitchen

Where the roux gets stirred.

Cooking gumbo in a large stockpot with a wooden spoon — Low and slow — that's the only way we know

Chef cooking with flames at the restaurant stove — Friday night on the line

Basket of golden fried shrimp fresh from the fryer — Fried to order, never before

Around the place

The porch, the pot, the people.

Magnolia's Cajun Bistro restaurant sign mounted on a brick wall — If you know, you know

A weathered wooden dock over coastal water at sunset — Where the recipes come from

Warm wooden dining room set for service — Pull up a chair — there's plenty

Restaurant patio with string lights in the evening — Evenings on the patio

Come see it in person

The gallery only gets you so far — the smell of the roux doesn't travel over the internet yet.